Will cooking freezing and drying vegetables and fruits result in loss of some nutrients and vitamins?

Question

are natural uncooked foods healthier and more vitamin packed?

Answer 1

Yes, the vitamin and mineral content of fruits and veggies can be diminished by cooking, freezing, and drying.

A *very* thorough scientific review can be found at the website listed below. Their conclusions:

"Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile.....
The vitamins in which some deficiencies are occasionally observed are: A, D, E, thiamine, riboflavin, niacin, folate, and B-12. Of those, only thiamine, niacin, and folate would be destroyed significantly by excessive exposure to heat and/or water. It also appears from the above that many other factors than heat can destroy vitamins. Recommendations to preserve vitamins include: utilizing foods when fresh; using steaming in preference to boiling; and avoiding overly long cooking times."

This website has the best discussion of "raw vs. cooked" that I have ever seen!

Answer 2

In terms of what the foods contain, frozen fresh and some dried fruits and vegetables contain the most nutrients. Frozen goods are frozen at the peak of ripeness, and freezing it essentially locks in everything. Certain dried foods like tomatoes can concentrate the amount of lycopene in it.

However, it doesn't really matter how much nutrients are in the food if it can't get into your body. Your body has to digest and then absorb the nutrients from the food. Therefore you have three options: chew the food in your mouth until it is completely liquified, juice your vegetables and fruit in a juicer, or cook the vegetables quickly to retain as much of the vitamin content as possible. It is only overcooked foods that are completely lacking in vitamins. Studies showed that steamed broccoli has very little vitamin loss.

Answer 3

Fresh fruit and vegetables contain the most nutrition. Any processing causes a reduction. Fresh produce contains live enzymes that once lost cannot be replaced. Natural uncooked foods are healthier, some meats not included.

Answer 4

The type of the tomato may be complicated. yet there are key issues to note. it may easily be seen a vegetable and a fruit at the same time relying on which context that's in. Scientifically, that's seen a fruit because that's certainly the ovary enclosed with seeds that got here from a coming up flower. in spite of the undeniable fact that, because of its culinary utilization, because it does no longer have the usual "sweet" style of maximum different culmination, that's always categorized as a vegetable. that's actually oftentimes served with different vegetables particularly than with culmination or sweet cakes. in spite of the undeniable fact that, some want utilizing the clinical definition at the same time as cooking, inspite of it no longer being prepared as a fruit. also, the U. S. best courtroom declared the tomato as a vegetable basically on the actual undeniable actuality that that's used truly oftentimes as a vegetable at the same time as it includes paying a tax below a tariff act. therefore, some "vegetables" including cucumbers and squashes are also culmination in accordance to clinical definition.

Answer 5

It is believed that some nutrients are lost in the process. The benefits are great enough not to worry about that though.

Answer 6

recently on tv tests were done to determine the nutritional differences between fresh and frozen vegies. it turned out that there was basically no difference in their nutritional qualities.